Monday, 22 September 2014


.Ek begin my Braaidag bietjie vroeg want ek is met Vakansie..Helena
Varktops met Cujan Spice en n drizzel met Heuning oor,,Rib Repies met Growwe sout en BBQ Spice, Skilpadjies met lekker sout op[lewer in netvet] gebraai met Liefde deur Pappie..22/9/2014

                                                 Klaar gaar gebraaide groente in foil

Sampioene met Knoffelbotter, Uitgeholde ui met Botter,Sout en Swartpeper in Foil vir 30min.Aartppels in foil vir 30min met n Knoffelhuisie bo-op en botter onder

   Butternut>Appels>Eiervrug met Heuning, Paprika,Tiemie en Olyfolie in Foilpakkie vir 20min.

                                                             Koolslaai en tamatie


Marlene Minderon

Tina De Welzim-Wewege .


Marlene Minderon
1 pakkie selfrasing flour 1 houer karringmelk knippie sout 1 pakkie wit uiesop. 1 pakkie bacon gesnip en so hand vol gekapte pietersielie. Meng alles saam gooi in pannetjie en strooi kaas bo oor. Bak vir 1 uur op 180 grade.24/9/2014




Nicolene Visagie MontgomeryMosselpot. saam vir so 5 min
Half bottle wit wyn
paar korrels Swart peper
Bietjie gerasperde knoffel na smaak

Voeg by 1 blik coconut cream
Meng botter en meel saam tot glad (gelyke dele)
Lepel vol op 'n slag in pot tot lekker dik en roomerig
500ml vars room
Sout en peper na smaak.

Nou sit jy gaar mossels in pot en prut stadig vir so 10 min.
Bedien saam french loaf.

(Kook mossels saam met leeks, wortels, knoffel, peper tot oop gaan.)



Die klaar sosaties. Lekker verby.

Begin van Sosaties

Liana Barnard Claassen
En die namiddag teekie. Macaro(o)ns. My eerste probeerslag met hierdie fyne franse koekie. Smaak baie lekker!!!

Liana Barnard Claassen
Makes 24 completed sandwich cookies
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself!
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form a peak that stands uprighthen add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 2–30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important

TIP#6 Let them sit out for 2–30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!
Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
If not eating right away, keep refrigerated.*DIE BRON IS BETH'S KITCHEN.






BRAAIDAG *************24/09/2015 FOTOS************

Helena Kruger..



Muller Wolfaardt...24/09/2015


 Willie Johannes Swanepoel..24/09/2015


Charlotte Smit..24/09/2015



Shirley Frauendorf ....24/09/2015
Die komkommer en kaas gestolde slaai op die blad gekry